Name: Cast Iron Crispy Home Fries with Bacon
Total time: 1 h
Ingredients: 6 slices bacon , cut into ½-inch pieces; 2¼ pounds russet potatoes , peeled and cut into ¾-inch cubes; 2 tablespoons vegetable oil , plus extra as needed; 1¼ teaspoons table salt; ¼ teaspoon pepper; 1 garlic clove , minced; 2 tablespoons minced fresh chives

Why This Recipe Works

This recipe for bacon-y potatoes demonstrates the superior browning ability of cast-iron skillets. For home fries with tender, fluffy insides and crispy, browned exteriors, we found that precooking the potatoes was essential. We peeled and cut russet potatoes into ¾-inch pieces before microwaving them, covered, with oil, salt, and pepper until tender. We then crisped the potatoes in a hot cast-iron skillet, using bacon fat to give them smoky savoriness. Fresh garlic and delicate chives provided sweet-savory depth without overpowering the spuds. These potatoes aren’t just for breakfast—they can be enjoyed any time of the day.

Before You Begin

There’s no need to square off the curved sides of the potatoes when cubing them—the cubes need just a few flat sides; some rounded sides are fine too.

Instructions

Cook bacon in 12-inch cast-iron skillet over medium heat until crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Transfer rendered bacon fat to small bowl; set aside. (You should have about 5 tablespoons fat; add vegetable oil as needed to equal 5 tablespoons.) Wipe skillet clean with paper towels.

Toss potatoes with oil, salt, and pepper in large bowl. Microwave, covered, until potatoes are fully tender, 10 to 12 minutes, stirring halfway through microwaving. (Take care when removing cover; steam will be very hot.) Drain potatoes in colander and let cool for 15 minutes.

Heat reserved 5 tablespoons bacon fat in now-empty skillet over medium-high heat until just smoking. Add potatoes and cook without moving until first side is well browned, about 3 minutes. Continue to cook, stirring every 3 minutes, until potatoes are well browned and crisp all over, 9 to 12 minutes longer.

Off heat, stir in garlic and bacon. Transfer to platter and sprinkle with chives. Serve.